Preheat the oven to 350 F. Lightly grease a cookie sheet and set aside.*

In a medium mixing bowl, sift together the flour, salt, and baking powder, and set aside.

Place the egg, stevia, and vanilla in a large mixing bowl, and beat well with a wooden spoon or an electric hand-held mixer. Slowly add the butter, continuing to beat until the mixture is smooth and creamy.

Add the flour mixture to the butter mixture, 1/2 cup at a time, stirring well with a wooden spoon after each addition. Fold in the chocolate chips.

Drop heaping teaspoons of batter on the cookie sheet, about 2 inches apart. Bake for 20 to 25 minutes, or until the cookies are golden brown.

* Instead of greasing a cookie sheet, you can cover it with parchment paper, which makes for quick and easy cleanup.

For the diabetics out there, you may find Dr. Gregor’s nutrition facts. com site very helpful.
I prefer Sunspire brand grain sweetened chocolate chips over Lilly’s stevia sweetened. They have more chocolate flavor and are also dairy free. They are sweetened with malted barley and corn so Celiac’s would need to avoid. I’m gluten intolerant and do OK with them.
This cookie recipe is extremely high fat!

Someone above commented on the packets of stevia. I buy Wal-Mart brand, and there are no sugars (dextrose) added. No cal. No carbs. I don’t know what brand you buy; you may want to try a different brand.

Ok so I just made this and I did end up adding 1more egg and 1/4 cup of applesauce. Also added a bit more vanilla extract. I used dark chocolate chips instead of milk chocolate or semi sweet. Baked for 21 mins
Turned out delish!

The cookies turned out great! I am so thankful for this recipe! Here are my few adjustments…I also added one egg, 1/2 cup unsweetened applesauce, and I used 3/4 stick salted butter. I think the key change I made was cooking them at 350 for the same amount of time I cook my Nestle Tollhouse cookies… 10 minutes! They were soft and not chalky! I cut up one sugar free dark chocolate and one sugar free milk chocolate bar from TraderJoes for the choc. chips. I put them on the cookie sheet with a rounded Tablesoon. My husband, who is Type 2 diabetic loves them and so do I!!! Also, I used the recommended 1/2 teaspoon stevia (this is the straight stevia, in powder form, with no fillers!). I only ever use Pure Stevia extract by Kal which has no unhealthy fillers. We thought it was the perfect amount of sweet!!!

I wonder why so many do not read the comments before making these cookies, then you would know what to expect, and/or how to improve them.
Adding bannana or applesause for more moisture, and an extra egg too.
Didn’t like the original recipe than try the alternatives, or experiment yourself 🙂

We need to understand one thing first before we jump in to bake these cookies. Most of us are use to the sugary sweet cookies
It’s all about changing your tastes and that requires a bit of time and patience
With that said(because I love cookies but for my health I have to find other ways to make them)
I added the additional egg, omitted the butter and used butter flavored crisco
I mixed the ingredients by hand and rolled the dough with my hands moistened with crisco dropped them lightly flattened them
with a flat bottom juice glass
They’re not Chips ahoy but as far as a healthy alternative they’re pretty good:)

I’m researching recipes to make chocolate chip cookies using Stevia and other non-gluten and low-acid ingredients. On my container of Organic Stevia, it states that Stevia is 2x sweeter than regular sugar. That being said, 1/2 tsp of Stevia would only equal 1 tsp of regular sugar. That would not be enough to sweeten a cookie in the recipe above given the amounts of the other ingredients. I think 1/2 CUP of Stevia would be more realistic. I’m new to making food to take into account dietary needs or restrictions, so I appreciate your expertise.

This is what I was looking for. A recipe using Stevia powder extract. [300x sweeter than sugar] Too many recipes call for the stevia that has the bulking agent of which I am allergic to some of the bulking agents ie… xylitol.

Hi! I’ve tried this recipe adding one more egg (like many suggestions), and instead of chocolate chips, I’ve used a sugar free spanish milk chocolate that melted so well, obviously, chopped in tiny chunks. The cookies were really good, if you consider that they are sugar free and sucralosa-acelsufame K free. I’m satisfied 🙂

To me these taste like biscuits with chocolate chips added. They were dry and crumbled easy, the chips fell off. The 2nd time I made them I reduced the flour to 1 1/2 cup and reduced the salt to 1/2 teaspoon, increased the egg to 2 eggs and increased the vanilla flavoring to about 1 1/4 teaspoon. I used my hands to knead the chips into the dough. I dropped them on the cookie sheet a bit bigger than the size of a quarter. Reduced the cooking time to 15-18 minutes. They still turned out to be a biscuit w/chocolate chips added but they were not as dry and didn’t crumble that easily and the chips still fell off. (serving size 1 cookie).
The nutritional facts turned out to be: Per serving; Calories-73, Carbs.-5, Fat-6, Protein-1, Sodium-48, Sugar-0.
The nutritional facts are from a free nutritional calculator on the web and may or may not be correct. You should put in your own ingredients and brand name, because that does make a difference.

Update: Used the stevia w/maltodextrin blend for baking……much improvement in taste.
Mixed 1 cup of the stevia blend with the flour instead of the egg mixture as it should be, all other changes stayed the same.
Now a sweet biscuit w/chocolate chips.

i came here looking for how many carbs are in regular toll house cookies made with stevia.. didnt find it but i also didnt read all the comments. i ask cause im diabetic and have already made the cookies im asking about. also the cookies turned out great the way i made them , they didnt flaten or burn and are still soft after 5 days wich is unusual but im not complaining! lol fyi i subed 18 stevia packets for the regular amount of sugar if tht will help with some one answering my question about how many carbs r in them.

I’m not sure your tollhouse recipe (of which this is a request for it, I would love to try to make those!) but sugar is 773 calories per 1 cup. So if the batter normally takes 2 cups, that is 1,546 calories! Stevia is pretty much considered a calorie-free sugar substitute although you may want to check your brand as some have trace amounts. However you go about it, you are saving a lot of calories.

The recipe I have is from the Gluten-Free Almond Flour Cookbook and thus I can not post it. However, the point is there are many non starch flour replacements out there. Almond flour being one of them. Find a recipe online and based on research as to the sweetness of Stevia, replace the other sweeteners or artificial sweeteners with the appropriate amount of Stevia and replace the chocolate chips with carab.

I am a culinary student and do a lot of baking at my job. I have issues with sugar and decided to try baking with Stevia. I took the advice of others on here and added an extra egg. I also added about 1/4 of a cup of peanut butter for flavor. I used carob chips since they have less sugar and they melted nicely. As others said these do not spread so you will have to press them down with a fork like you would with a peanut butter cookie. Stevia doesn’t caramelize so these do not turn out brown like a normal chocolate chip cookie would. They came out more like a butter cookie but that isn’t such a bad thing. They are a little dry which is expected, so I might add a little mashed banana next time for moisture. Over all not a bad sugar free cookie.

Bumped up the peanut butter to 1/2 cup and added a banana. mixed everything with my hands. They spread more and have more flavor. They also are darker in color because of the peanut butter. The banana gives them way more moisture, they actually taste like regular chocolate chip cookies. If you can’t have bananas I would try some apple sauce.

I used this recipe (with a few variations) to make probably the best cookies I’ve ever baked. I did add the extra egg as several have suggested, and used unsalted butter. I also substituted 1 1/4 cup of NuNatural MoreFiber Stevia Baking Blend for the stevia powder in the recipe. This gave the cookie more of the volume, texture, and taste of shortbread. We LOVED them!

I used to do the Toll house as double batch same semi sweet chip. You can find dark chocolate chips, or use broken up dark chocolate chunks.
It is 1/2 teaspoon. half a cup would be obnoxious sweet.
I will be trying these so thanks for the tip on kneading them, I will be using whole wheat and unbleached flour so will see.

I made these cookies for my 9 yr old granddaughter who is a Type 1 Diabetic. I added a second egg to the recipe, reduced the chocolate chips to 1/2 cup. I made each cookie with 3/4 oz of raw dough and flattened the dough with my fingers to make a larger, nicer looking finished cookie. Also instead of mixing the recipe with a spoon or mixer I used my hands, it seems the heat from your hands and working the dough made for a smoother batter. According to my granddaughter they are “real good”.

These cookies may not be fantastic, or even very good, but they are ALL I CAN HAVE,
which makes them WONDERFUL.

When you can NOT have sugar (at all) due to candia, and will not use fake sugar subtitutes, stivia is a natural way
to make items like cookies to help fill the void.

And I am very greatful to have them!

I am sure to have ‘regular cookies’ for friends and family, and keep stiva cookies around for me.
Again, I am greatful. To me it is nice to have something for a change after going years and years without sugar.

Ok… so I tasted them and they actually werent that bad 🙂 so dont be alarmed if they dont look like “normal cookies” they are a bit “chalky”, but the remind me of wedding cookies ( or butter cookies) with choc chips added..

My cookies did not melt like normal choc chip recipes do – they held their raw shape. They cooked but did not brown, are are very delicate… when you bite into it the cookie turns to powder! It’s like having a mouthful of flour! Very weird. Also, not overly sweet, even though I used 2 stevia packets, which is probalby about 3/4 tsp.